Ice cream is chilled fat with sugar and protein. If you want to make good plant-based ice cream, remember these three components. The first records of chilled, icy desserts date back 2,500 years to Persia, where they prepared desserts resembling today’s sorbets. Icy desserts appear in a Roman cookbook from the 1st century and in … Read more
Some lottery bonus of fate is that I’ve never been a fan of either sweetened carbonated drinks or those awful sweet Mars bars, Twixes, Pigs, or whatever those brown things with corn syrup and additives are called.Similarly, fast food. All those pizzas, hot dogs, burgers. Not even pizza. And I never really understood those fans, … Read more
I like the name “Traditionally roasted Soymeat” The fact that something is traditionally roasted (especially if it’s wood-fired…) nobilizes what ends up on the plate.What’s funny is that it’s part of the mythology of the Golden Age, present in human cultures forever. INGREDIENTS:10 previously soaked soy cutlets (see Notes)2 onions (about 150 g)1 bell pepper … Read more
Wild garlic, which is the best thing about living in Lower Saxony (besides being close to Hamburg). Here, it’s a local seasonal delicacy. Not as ubiquitous as asparagus, but available in every grocery store. INGREDIENTS:1 onion (about 100 g net)3 tablespoons of oil (30 ml)2 bell peppers (about 250 g net)150 g peanuts (see notes)150 … Read more
Easter, somewhat in opposition to the Polish Christmas Eve tradition, is a difficult topic to tackle in a plant-based kitchen, with meats, cold cuts, and eggs dominating the table.Creating a plant-based menu for Easter is much more challenging and requires more creativity than for Christmas Eve, where in many dishes there is no need for … Read more
I try to manage the products during events in a way that produces as little waste as possible. Reducing food waste was one of my goals last year and still remains high on the priority list. Of course, there’s always something left, and for a few days after the event, I build my menu largely … Read more
Often, after a several-day party when guests leave, I experience nervous breakdowns and a terrible aversion to cooking and eating. I go hungry all day because I don’t feel like cooking anything. Or I spend the whole day looking into cabinets and the fridge, wondering what I’d like to eat. And nothing appeals to me. … Read more
“I won’t eat without meat,” “Vegetarian cuisine is tasteless.” I’ve heard it hundreds of times, and nothing is surprising about it because it often is. I’ve written about it many times. A common mistake is somewhat removing meat from a dish and assuming that’s enough. No. Meat must be replaced with an ingredient that provides … Read more
From my childhood, I remember a folk dietary wisdom: “eat breakfast alone, share lunch with family, and give dinner to the enemy.” Many folk sayings are based on a simple methodology of empirical observations and logic. Even if something seems silly at first glance, it may be quite sensible. For example, putting bread crumpled with … Read more
Food is an energy-intensive affair, whether it’s about industrial production and processing or home cooking. Of course, that also includes the intermediary stages, like institutional kitchen gastronomy. It’s worth examining our energy consumption in the kitchen and how we can reduce it. And it’s not just about the kitchen, as there’s already been a lot … Read more
